Tempier, Domaine
Summary
Domaine Tempier, established in 1834 and spanning 38 hectares across limestone-rich soils in Provence's Bandol appellation, produces Mourvèdre-dominant red, rosé, and white wines from Mediterranean vineyards with vines averaging 35 years of age. The estate has practiced certified organic viticulture since 1974, employing traditional winemaking methods including native yeast fermentations and aging in large oak foudres rather than small barriques, establishing themselves as the definitive reference point for authentic Bandol wines.
Heritage & Leadership
Domaine Tempier's story begins in 1834 when the estate was established in the Bandol region of Provence. The modern chapter of this producer commenced in 1936 when Lucie "Lulu" Tempier and her husband Lucien Peyraud took ownership of the family property. Lucien, upon discovering pre-phylloxera Mourvèdre vines on the estate, recognized the grape's exceptional potential in this Mediterranean climate and became instrumental in establishing Bandol's appellation status in 1941 (officially recognized in 1941), with Mourvèdre as its signature variety.
The Peyraud family stewardship continued through their sons François and Jean-Marie, who maintained their parents' commitment to traditional viticulture and winemaking. In 2000, Daniel Ravier assumed the role of winemaker and estate director, bringing continuity to the Peyraud family vision while implementing subtle refinements. The Peyraud family remains involved in the estate's direction, preserving the legacy established by Lucien and Lulu, the latter of whom became a celebrated figure in Provençal gastronomy until her passing in 2020 at the age of 102.
Vineyards & Wines
Domaine Tempier encompasses 38 hectares of vineyards across the Bandol appellation, with parcels distributed among several distinct sites. The estate's holdings include three primary vineyard areas that produce site-specific cuvées: La Migoua (10 hectares), La Tourtine (7 hectares), and the smaller, south-facing Cabassaou (1.5 hectares). These vineyards sit on limestone-rich soils mixed with clay and sand at elevations between 100-300 meters above sea level.
Mourvèdre forms the backbone of Tempier's viticulture, comprising approximately 75% of their plantings, with the balance divided between Grenache, Cinsault, and small amounts of Carignan. The estate produces a classic Bandol Rouge (typically 75% Mourvèdre, 14% Grenache, 9% Cinsault, 2% Carignan), single-vineyard reds from the aforementioned sites, a Bandol Rosé (55% Mourvèdre, 25% Grenache, 20% Cinsault), and a small quantity of Bandol Blanc from Clairette, Ugni Blanc, and Bourboulenc. The vines average 35 years of age, with some Mourvèdre parcels exceeding 50 years.
Philosophy & Practice
Domaine Tempier has practiced certified organic viticulture since 1974, maintaining this approach decades before it became widespread. The estate employs traditional farming methods, including hand-harvesting and careful sorting in the vineyard. Cover crops grow between vine rows to prevent erosion on the terraced slopes and promote biodiversity.
In the cellar, fermentation occurs with native yeasts in large wooden vats, with gentle extraction techniques to preserve the character of each vineyard site. The red wines age in large oak foudres (25-50 hectoliters) rather than small barriques, allowing for slow oxidation without imparting dominant oak flavors. The classic Bandol rouge ages for 18-20 months, while the single-vineyard wines receive 20-22 months in foudre before bottling without filtration.
Tempier's approach reflects a commitment to expressing terroir through minimal intervention. The estate maintains traditional Bandol practices while incorporating precise temperature control during fermentation and careful oxygen management during aging. This balance between tradition and technical precision has established Tempier as a reference point for Mourvèdre-based wines that authentically reflect the Bandol terroir.